Beet and Sweet Potato Chips



These chips are absolutely lovely.  I fried them in coconut oil and sprinkled them with salt, and tossed them around with a bit of chopped cilantro.  Oh, if only someone would propose to me with such a fragrant and colorful bouquet!! It’s just so purdy!


This makes roughly a 2 serving snack, however that number may easily get cut in half, if you or someone you know comes equipped with a not-so-modest appetite.
Peel 1 medium sweet potato and 1 large beet.
Shave them into thin pieces. I had better success with the beets I cut with a knife and potatoes I shaved with a peeler.  Of course, a mandolin will settle all debates/comparisons.
Now coconut oil is pretty expensive, so I wouldn’t recommend grabbing a 6 quart pot, and topping it off with oil.  Instead, I used a 1 quart quart pot, and filled it up 1/3 of the way, and I cooked my sliced veggies in batches.  Keep the veggies moving around with a slotted spoon so they don’t get stuck together.
Remove the chips, when they begin to brown and crisp.  Sprinkle them with a good amount of sea salt, and fresh chopped cilantro. For those who aren’t cilantro-lovers, many herbs would work nicely in its stead; rosemary, parsley, anything you love.


Then shove the cooled chips into the roled up business section of the New York Times and
hand them over to the person you’re crushin’ on, orrr for a little semi-mid-week self-love treatment,  eat them all alone!

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